Slow Cooker Butterbean, Pesto and Chorizo Stew
Packed with butter beans and spicy chorizo this easy vegetarian stew is topped with pine nuts, fresh basil and dollops of pesto.
Introduction
A perfect dish for any season. When you serve up your stew, you can’t help but notice the vibrant colours in your bowl. This dish is packed full of goodness, perfect for leftovers for lunch the next day too.
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Ingredients
| 250g | chorizo, chopped |
| 2 x 400g tins | butter beans, drained and rinsed |
| 2 x 400g tins | chopped tomatoes |
| 1 | red onion, finely sliced |
| 1 tsp | piri-piri sauce |
| 1 tsp | smoked paprika |
| sea salt and freshly ground black pepper | |
| To serve: | |
|---|---|
| 4-6 tbsp | green pesto |
| 100g | Parmesan cheese, grated |
| a handful of | fresh basil leaves, chopped |
| a small handful of | pine nuts |
| a drizzle of | olive oil |
| 4-6 slices | focaccia |
Essential kit
You will need: a slow cooker.
Method
COOK 6 hours on low or 3 hours on high
Put all the ingredients into your slow cooker, season and stir well. Cook on low for 6 hours or high for 3 hours.
Serve topped with spoonfuls of pesto, scattered with grated Parmesan, fresh basil and pine nuts, drizzled with olive oil and alongside some tasty focaccia.
